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Saturday, July 9

Apple & Horseradish Glazed Salmon

When I saw the name of this recipe I think my first thought was eww, horseradish? But then I realized the apple jelly and horseradish combined must balance each other out and make a nice combination. I really wanted to try it as I couldn’t imagine what the salmon would taste like.

There’s very few ingredients for this recipe. I didn’t have apple jelly at home so I purchased some at Meijer’s. I searched the jelly aisle and found that Smucker’s does not make apple jelly, which I found kind of surprising. Either that or Meijer’s didn’t carry it. Luckily Meijer’s has their own brand of jelly and they happened to have apple. Who knew apple was such an uncommon flavor!

While at the store I also purchased horseradish. I’ve never bought horseradish so I didn’t even know where to find it at the store. I thought it would be down the salad dressing/condiments aisle but when I couldn’t find it, the store associate guided me to the refrigerated cheese section and it was next to the cream cheeses.

The apple glaze mixture

Keep in mind one of the ingredients for this recipe is chives. I highly recommend using fresh versus dried chives. You can find these at any grocery store OR you can plant your own. The ones I used for this recipe are compliments of my friend, Jenny Maywood. A few years ago she gave me chives from her garden to plant. Over time they even spurt little purple flowers that blossom, which I thought was really cool. What’s really nice about chives is that they come back every year and spread too. I originally had them in our garden on the side of the house, but this year I transferred them to a pot that I keep on my patio so I can easily cut them whenever I need any. Jenny started a really cool blog called Gemazon (check it out!!!). She has inspirational and motivating posts on how to stay fit, or become fit for those of us who aren’t. There’s even healthy recipes intermixed along the way.

What’s really nice about this recipe is that it doesn’t take long to make. After the salmon has cooked in the skillet for a few minutes, the skillet handle is wrapped in foil and put in the oven to bake. I’ve never made any dishes where the skillet is transferred to the oven, but I’ve heard you can do this as the foil will protect the handle. When I pulled the skillet out, everything was in one piece and the handle was perfectly fine after the foil was removed.